Boiled Green Peas

Ingredients

• One pint of Peas
• a quart of water
• a dessert-spoonful of salt
• the same quantity of sugar
• half an ounce of fresh mint
• add an ounce of butter

Method

1. 1

   Shell the peas and do not wash them.

2. 2

   Put into fast boiling water, just covering them.

3. 3

   Add salt and sugar.

4. 4

   Boil uncovered for 10-12 minutes, drain, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 246. The excerpt below is the record exactly as published.

the same quantity of sugar should be added to every quart of water, for both salt and sugar prevent the escape of the juices of the Peas. One pint of Peas will require a quart of water. If liked, add half an ounce of fresh mint, but early Peas are best without any addition. On no account use any soda ; it ruins young Peas. Let the Peas boil fast, with the cover off the pan, for ten to twelve minutes. Take the Peas out, drain them in a colander, and serve at once in a hot dish. Do not boil Peas in a tinned saucepan. Some people add an ounce of butter, a dusting of pepper and salt, and a little sugar, to the Peas, blending and working all well together in a saute-pan before turning out the Peas into their hot dish ready for serving. A spring onion, as small as possible, may be boiled with the Peas, and removed before serving. It is the custom in Holland to boil the pods of Peas, and to serve them as a vegetable. This method does not at present commend itself to English palates, but as Peas cease to be quite young it is an excellent plan to boil the pods (after the Peas have been shelled and carefully covered up), in the water in which the Peas themselves will be boiled later on. The pods should be trimmed like French beans, soaked for twenty minutes, then put into boiling water with two ounces of mint, a dessertspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.